The Man Behind The Chef: Andre Garrett

The  Staff Canteen

The Staff Canteen

Editor 25th November 2016

In association with

HEADLINE SPONSOR westlands

In the build up to The Staff Canteen Live 2017 - supported by Westlands, at Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage. 

We dig a little deeper to find out what they are hiding under those chef whites – next up is Andre Garrett from Cliveden House, holder of 3 rosettes in the  AA Restaurant Guide, and formerly of Galvin at Windows which holds one star in the Michelin Guide UK.

Bath-born Andre, launched his career into the chef profession as a commis at Hunstrete House Hotel. He then went on to become chef de partie at Nico Central, Chez Nico and Bistrot Bruno, before returning to Nico Central in 1995 as head chef. He has worked at the prestigious Landmark hotel in London as well as Moxon restaurant in Clapham, Orrery in Marylebone and the Michelin-starred Galvin at Windows at the London Hilton. He is now the chef de Cuisine at Cliveden House where he has been since 2013.

Andre Garrett
Andre Garrett

What item of food do you hate cooking? 

Quiche, I hate quiche. 

What food, if any, are you allergic to? 

I’m not allergic to any food. 

What’s your favourite ingredient to work with? 

Fish in general. 

>>> Read more in The Man Behind The Chef series here

What’s your guilty pleasure food? 

It has to be pizza. 

What three ingredients would you take with you to a desert island and why? 

Salt because you have to season everything you cook, Espelette pepper and fresh water. If I caught something at least I could cook it and it would taste good. 

If you weren’t a chef what would you be? 

I would have either gone into the army or I would have become a fireman. 

What radio station do you listen to in the kitchen? 

We don’t really listen to anything in the kitchen but if I’m at home I will listen to Talksport or one of my old Paul Weller playlists. 

What other kitchen would you most like to work in? 

At the moment it would be Saison in San Francisco. 

Traditional cooking methods or modern techniques? 

I’m a traditionalist. 

Why did you choose to get involved with TSCLive? 

I respect The Staff Canteen very much and I know Mark Morris (MD at The Staff Canteen) really well. I just think it’s a good thing to keep talking in the trade. It’s a great platform to showcase great chefs and what we’re doing. We’re all individual but we’re all friends as well which is great. 

>>> The Great Hospitality Show takes place on January 23-25 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more about The Staff Canteen Live 2017 at the Great Hospitality Show here

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The  Staff Canteen

The Staff Canteen

Editor 25th November 2016

The Man Behind The Chef: Andre Garrett